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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Caribbean	Low-fat, Quick’n’eas, Soup	4	Servings

INGREDIENTS

1	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Red and green bell peppers; diced
4 1/2	c	Low sodium chicken broth; defatted
1	c	Water
2	lg	Bay leaves
1	ts	Chili powder
1/2	ts	Curry powder
1/2	ts	Dried thyme
1/4	ts	Ground allspice
1/8	ts	Freshly ground black pepper
1 1/4	lb	Skinless chicken breast halves; bone-in
1/4	c	White rice; dry measure
14 1/2	oz	Black beans, cooked; rinsed and drained

INSTRUCTIONS

Review: "Zest and aroma! and Easy Freeze."
In a large pot, combine the oil, onions, celery and red and/or green
peppers. Cook over high heat, stirring, for 5 minutes, or until the
vegetables soften. If needed, add a little water to prevent burning.
Stir in the broth, water, bay leaves, chili powder, curry powder, thyme,
allspice and black pepper. Add the chicken and bring to a boil.
Reduce the heat and simmer, stirring occasionally, for 25 minutes, or until
the chicken is cooked through. Transfer the chicken to a plate and set
aside until cool enough to handle.
Stir the rice and beans into the pot. Cover and simmer for 15 minutes, or
until the rice is just tender.
Remove chicken from bones and cut into bite-size pieces. Add to the pot and
cook for 5 minutes. Remove and discard the bay leaves.
299    cals (6.5 g fat)
Caribbean Chicken-Vegetable Soup FREEZES very well. - - Thaw the soup in
the microwave on 50% power. - - Heat through on high power. Before serving,
adjust the spiciness and garnish each bowl with chopped red peppers and
nonfat yogurt.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o
McRecipe
Recipe By     : Prevention's Healthy One-Dish Meals (1996)
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”